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Author: search.filters.author.Youryon, P.Subject: search.filters.subject.CaCl2

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    Preharvest calcium chloride sprays improving physicochemical quality of mulberries (Morus alba L. ‘Chiang Mai 60’) during refrigeration
    (2024-06-01)
    Supapvanich, S.
    ;
    Sangchan, P.
    ;
    Youryon, P.
    ;
    Ahuja, A. Junpatiw
    The aim of this work was to investigate the efficiency of preharvest CaCl2 sprays on quality of ‘Chiang Mai 60’ mulberries during refrigeration. The mulberries at the stage of 40 days after anthesis were sprayed with water (control), 0.5 or 1% CaCl2. The fruits were then harvested after spraying for 5 days and refrigerated at 5°C for 6 days. The visual appearance, texture, total soluble solids (TSS) content, total acidity (TA), antioxidant activities and certain secondary metabolites of the mulberries were monitored. Both CaCl2 sprays had no effect on the visual appearance during storage. Both CaCl2 sprays enhanced fruit firmness and delayed the fruit softening during refrigeration. Both CaCl2 treatments delayed the increased TSS content and maintained the TA content. Total phenols, ascorbic acid and anthocyanin contents of the mulberries were enhanced by the CaCl2 sprays. Both CaCl2 sprays delayed the decreased antioxidant capacity and enhanced the free radical scavenging activity during the refrigeration. The efficiency of 0.5 and 1% CaCl2 preharvest sprays on improving postharvest quality of the mulberries was not different. This indicates that CaCl2 preharvest sprays improved postharvest quality of the mulberries which 0.5% CaCl2 is the suggested concentration.
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    Alleviation of internal browning in pineapple fruit by peduncle infiltration with solutions of calcium chloride or strontium chloride under mild chilling storage
    (2013-01-01)
    Youryon, P.
    ;
    Wongs-Aree, C.
    ;
    McGlasson, W. B.
    ;
    Glahan, S.
    ;
    Kanlayanarat, S.
    The development and control of internal browning (IB, a form of chilling injury) were studied in fruit of two commercial cultivars of pineapples. The symptoms develop in tissues surrounding the core when the fruit are stored at <15 °C for several weeks. It was found that core and the fruitlets of fruit of 'Smooth Cayenne' and 'Trad-Srithong' could be effectively infiltrated with water soluble carmoisine dye or salt solutions by transpiration via the peduncle over three days at storage temperatures of 8, 13, and 20 °C. IB was more severe in 'Trad-Srithong' than in 'Smooth Cayenne' fruit particularly at 8 °C. Infiltration via the peduncle increased calcium or strontium concentrations in the core and adjacent flesh tissue and reduced IB in 'Trad-Srithong' stored at 13 °C. There were no differences in severity of IB between green and quarter ripe fruit. Infiltration with calcium or strontium through the peduncle was more effective when the treatment was applied to freshly harvested fruit under mild chilling conditions. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.